Caribbean Baked Chicken Wings​

5 from 6 Ratings
These Caribbean-baked chicken Wings are basted in a homemade flavour-packed jerk pineapple sauce and then roasted to perfection in the oven. This recipe is so easy and mouth-watering, perfect as an appetiser, side dish, or full meal served with a salad.

Prep Time: 10minutes mins
Cook Time: 35minutes mins
Total Time: 45minutes mins
Servings: 8

Ingredients​

For the Wings​

• 1.8 kg chicken wingettes/drumettes, washed and patted dry
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Glaze​

• 1/2 cup pineapple preserves
• 1/3 cup distilled white vinegar
• 1/4 cup water
• 2 tablespoons barbecue sauce
• 2 tablespoons molasses
• 2 teaspoons jerk seasoning
• 2 teaspoons soy sauce
• 2 teaspoons grated ginger
• 1 teaspoon Sriracha hot sauce
• 1/8 teaspoon kosher salt

Instructions​

• Preheat oven to 232 degrees C. Line two baking sheets with foil, then coat with nonstick cooking spray.
• Toss the chicken wings with the salt and pepper and spread on the baking sheets in a single layer.
• Transfer to the oven and cook for 15 minutes.
• In the meantime, make the glaze: Put all the ingredients for the glaze in a medium pot. Bring to a boil, then reduce heat to a simmer and cook until thickened, stirring occasionally, about 10 minutes. Take off the heat, reserving about 1/4 cup for basting.
• Briefly remove the chicken from the oven and baste each piece with some of the glaze.
• Return to the oven for another 10 minutes.
• Remove from oven and baste again. Return to the oven for another 10 minutes (or until the internal temperature registers at least 76 degrees C. Wings should cook for a total of 35-40 minutes, and meat should easily come off the bone.)
• Toss cooked wings with the remaining glaze in a large bowl; transfer to a platter and serve hot or at room temperature.

Recipe and image from BellyFull.